Nisha Katona's broccoli and lemon dahl
Nisha Katona serves up a healthy Indian dish that doesn't compromise on flavour - her lemon and broccoli dahl!
Serves 4Prep: 10 minutesCook: Approximately 25 minutes
Ingredients:3-4 cups water2 cups red lentils227g can chopped tomatoes1 tsp turmericLarge handful of broccoli florets3 tbsp vegetable oil1 tsp cumin seeds¼ tsp chilli powder1 green finger chilli, pierced with a knifeSalt2 tsp sugarJuice ½ lemon4 slices of lemon, to garnishCoriander leaves, for garnish
Method:
Boil the water, lentils, tomatoes, and turmeric in a saucepan until the lentils are cooked through. 8 minutes into cooking add the broccoli florets. Add more water if the lentils become too dry or keep cooking it until it is the consistency of a medium thickness pea soup. Cook until the desired consistency, a dhal can be any thickness you like.
In a separate pan heat the oil, add the cumin seeds until they fizz then add the chilli powder and pierced green chilli
Add the cooked cumin seeds into the pan of boiled lentils, add the salt, sugar, lemon juice and lemon slices. Simmer through for a minute and add the coriander. For a twist on the usual Indian accompaniments try the dahl with crusty baguette.